Sometimes I feel like I'm being extra..... but then I remind myself I dropped a $1000. I'm so tired of these companies sacrificing quality and customer experience for shareholder experience. Legit makes no sense that the QC just isn't there. Should I return or am I making a mountain out of a mole hill on this one?
Smoked 2 shoulders 1 for my over the tope green chili and the other just to pull.
Found what looks like a almost brand new Searwood in town listed for $600. Build date 2/26 so at most 6 months old. Thoughts?
Wife loves ribs but wont eat butt steaks.. soo... pork butt steaks 3.2.1. Method. They turned out just like ribs. Tender and juicy..
I have been invited to a big tailgate party and tasked with bringing the queso dip. The tailgate party is kind of a big deal, with a lot of influential people in attendance. I know I can make a really good queso BUT I want to bring one that people will talk about.i have a Mexican meat market nearby that makes a killer chorizo that I could smoke and incorporate as a starter... But I'm also open to any suggestions. Thanks guys! GO CATS!!!
I’ve used a Memphis wood fire grill for the last 9 years and it crapped out. I’ve used this thing as my grill for everything. Weekly cooking everything from steaks and burgers to long smokes of brisket. I found it to be perfectly fine for searing, despite that open flame zone being limited.
What do people think is the best replacement for it. Is it a lone star grill? I don’t want a gas grill, I think the food tastes so much better with pellets and I don’t want to deal with lighting up charcoal every time I want to grill a burger.
Appreciate all the advice in advance
This thing is a cheat. Coming from a Webber Smokey mountain and a GMG, I can’t believe how easy this thing is. Truly set and forget and the app actually works well. Props to Weber.
New to smoking meats. This is my first time on my new Pit Boss pellet smoker. Dry brine with Korean bbq spices. 250 degrees smoke for 3.5 hrs. Made a gochujang based BBQ sauce and smoked for another 1hr, maybe a little bit more. Learned about the hot spots on the grill and never to run out of pellets (it was only 15 mins before I primed it again lol)
I see people on YouTube videos doing it and driving through different neighborhoods will see people occasionally bbq’ing in front of their garage, but in my neighborhood I’ve never seen anyone do it. I just don’t want all the attention from people walking by asking when dinner is. 😂.
Just seems more ideal to keep smoke from coming in my back door. I don’t have the biggest back yard and have to put it near the sliding back door.
My other option in back yard is to put it in the grass that’s a bit up a slope more away from house, but would have to level it.
I won a Traeger two years ago. It sat in the box on the back patio for a year. Then I put it together and it sat on the back patio for a year. I finally got around to using it and smoked this tri tip last night. It was pretty tasty and juicy. It was preseasoned meat from Costco, but I added a heavy dose of Kinder's and cajun seasoning. I guess it's time to make smoking meats my entire personality.
I’m in college and my housemates and I just bought a used Chimp Tailgater grill. What are some good foods and meals to cook on it? If you also have some ways to cook, let us know. We wanted to cooked steaks to start but seems like we’d need to sear it at the end in a pan, so maybe just looking for ways to cook only on the pellet grill. Thank yall
Looking for a pellet smoker that is primarily a grill that can smoke. These two I have identified. New bullseye 1000deg and has cast iron deflector. Searwood 600deg with direct flame. Which provides better sear and grilling for mainly steaks. Would love to hear from those with experience with both. Thanks
So….. I can’t stand being without my pellet grill.
I need one on my boat….
I was debating buying a hopper auger box setup and making a portable cook area. That I could collapse down.
Anyone solve this problem already?
Smoked for an hour on 225 then for 20-30 mins on 400 until i reached that nice Conor
Crispy skin and juicy from the inside
I also use a smoke box with charcoal and wood chunks. Gave it an extra boost with charcoal and pecan wood flavour.
Made a gigantic difference. Much more consistent and stable now.